Aljomar Iberico Pig Tails Stew with prunes

Ingredients

• 1.2 kg Aljomar Iberico pig tails, rinsed and cleaned
• 75 g prunes
• 1 dL sherry vinegar
• 2.5 dL red wine
• 0.5 dL olive oil
• 5 garlic cloves
• 1.5 L broth
• Salt & pepper

Method 

If not already cleaned, cut off both tail ends, shave any hair off with a sharp knife, and burn tails with a kitchen blowtorch. Boil in water for 2 hours, starting with cold water and spooning out grease as they cook. When done, drain the water and let them cool. Once cooled, place them in a bowl with the vinegar, wine, and garlic. Mix everything and marinate 12 hours, covered with plastic wrap. 

Cut prunes in half and hydrate in cold water for an hour. 

After 12 hrs. drain the tails, and set aside the garlic. Pat dry and place the tail pieces on absorbent paper. Heat the pot and add olive oil (the size of your pot should be adequate for the amount of tails). Lightly brown the tails, about 15 minutes. Add the reserved garlic and brown for another 2 minutes. 

Once the tails are browned, pour in the marinade. Bring to a boil and lower the heat. Add the broth and cook for an hour and then an additional twenty minutes. 

Cut a sheet of parchment paper to the same diameter as the pot. Generously butter one side to prevent sticking and place the parchment paper over the stew, butter side down so that it will not stick. Cut out a small hole in the center to let the steam escape. 

Prepare to serve 

After one hour, add the prunes to the stew for the final 20 minutes. 

Remove from heat, check seasoning, add salt and pepper to taste.